Fiery fondue sauce for meat fondue

Ingredients for 4 servings:

• 5 eggs
• 2 pickles from the jar
• 2 anchovies, from the jar
• 1 pepper, red, from the jar, hot
• 1 onion(s), white
• 3 tbsp olive oil
• 5 tbsp mayonnaise
• 3 tbsp tartar sauce
• 1 tbsp curry ketchup
• 2 tbsp tomato ketchup
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Our favorite fondue sauce for beef fillet. It’s beautifully fiery and dominant. From a good, experienced Swiss producer. Hard-boil the eggs and let them cool (a few hours in advance). Add everything finely chopped to a mixing bowl: eggs, pickled cucumber, anchovies, chili peppers, and onion. Now add the olive oil, mayonnaise, remoulade sauce, curry ketchup, and tomato ketchup. Stir everything together and season with salt, pepper, and nutmeg. Tips: Finely chop the ingredients by hand—not with a food processor. It would be too fine otherwise. The small pieces give the sauce a pleasant “bite.” The sauce will become hotter over time. Best prepared the day before. It will keep well for a few days. Use curry ketchup sparingly, otherwise the flavor will quickly fade.